Food policy refers to public policies that govern how food is produced, processed, distributed, purchased, or provided, aiming to balance the food and agriculture system with human health needs. These policies operate from local to global levels, addressing diverse objectives like protecting vulnerable populations and boosting production in developing nations, while industrialized countries focus on ensuring food safety, economic stability, and supporting farmer incomes through mechanisms like subsidies.
In the United States, federal food policy emerged in the 1880s, significantly shaped by USDA chief chemist Harvey W. Wiley, M.D., who campaigned tirelessly against adulterated food. His advocacy was instrumental in the passage of the landmark 1906 Pure Food and Drug Act and the Federal Meat Inspection Act, which established foundational standards to prevent the sale of unsafe or misbranded food. These efforts ultimately led to the formation of the Food and Drug Administration (FDA) by 1931, further solidifying its authority to set food safety standards with the 1938 Federal Food, Drug, and Cosmetic Act. The FDA continues to evolve, overseeing the safety of the nation's food supply under the Department of Health and Human Services.